There’s a kind of magic that happens when potatoes, cream, and garlic spend an hour together in the oven. I don’t mean magic in the fireworks-and-sparklers way — I mean quiet, rich, sigh-of-relief magic. Like a proper wool jumper in winter or slipping into freshly laundered sheets.
The first time I made these dauphinoise potatoes, I didn’t even mean to. I had a block of Gruyère on its last leg, too many potatoes, and no willpower to make anything “light.” I threw it all together and… well, let’s just say dinner that night turned into three helpings and a slightly burnt tongue. Worth it.
Why You’ll Love It
- Proper comfort food — creamy, cheesy, and golden-topped
- Ridiculously easy — slice, simmer, layer, bake. Done.
- Posh enough for a dinner party, lazy enough for Tuesday
- Goes with everything — lamb, roast chicken, grilled veg
- Make-ahead friendly — even better reheated
- Smells like heaven — garlic, cream, melted cheese… need I go on?
Ingredients
- 1 tablespoon unsalted butter (for greasing)
- 2½ pounds Yukon Gold potatoes (or any waxy type), peeled
- 3 garlic cloves, minced
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon ground nutmeg
- 2 dried bay leaves
- 8 oz Gruyère cheese, grated
- 1 teaspoon fresh thyme leaves (optional, but lovely)
How to Make It
Slice your spuds:
Peel the potatoes and slice them into thin rounds — about ¼ inch thick. If you’ve got a mandoline, great. If not, just take your time. They don’t need to be perfect — rustic is fine.
Simmer for flavour:
Put the potato slices in a big saucepan with the cream, milk, garlic, salt, pepper, nutmeg, and bay leaves. Heat gently, stirring now and then so nothing sticks. Let it bubble for 5–7 minutes, until the potatoes are just starting to soften. Take out the bay leaves and breathe in that garlicky steam. Gorgeous.
Layer it up:
Butter a big baking dish (I use a 9×13 inch one). Use a slotted spoon to lay down half the potatoes. Scatter half the Gruyère on top. Repeat with the rest of the potatoes. Pour over most of the creamy mixture — you want it to come just under the top layer so it doesn’t bubble over.
Cheese the top like you mean it:
Sprinkle the remaining Gruyère all over. You want that golden, bubbling crust. Add a bit of thyme if you’ve got it — makes it feel extra special.
Bake and wait (the hardest part):
Into the oven it goes at 350°F (175°C) for 40–45 minutes, until it’s browned on top and a knife slides through the middle with no resistance. Let it rest for 10–15 minutes before diving in — it thickens up and won’t burn your mouth (as much).
Common Mistakes and How to Dodge Them
Why are my potatoes still crunchy?
They either needed a few more minutes on the stove or weren’t sliced thin enough. Don’t rush that simmer stage.
My top’s burnt but the middle’s underdone — help?
Next time, cover it loosely with foil halfway through baking, then uncover for the last 15 minutes to brown.
Is it supposed to be this runny?
Some creaminess is expected — it’s not supposed to slice like a cake. But if it’s too liquidy, reduce the milk a little or bake a bit longer.
What if I can’t find Gruyère?
Use Emmental, Comté, or even a sharp cheddar. Just don’t tell the French.
Storage and Reheating
Fridge: Store tightly covered for 3–4 days.
Freezer: Best frozen before baking. Assemble, wrap tightly, and freeze. Bake straight from frozen, adding 15–20 minutes.
Oven: Reheat covered at 180°C/350°F for 20 minutes or until hot.
Microwave: Fine for small portions — cover and zap in 30-second bursts.
Frequently Asked Questions
Can I make it ahead?
Absolutely. Prep and bake earlier in the day, then reheat gently. It actually holds together better the second time.
What’s the difference between dauphinoise and gratin?
Dauphinoise is typically cream-based with garlic, no breadcrumbs. Gratin may include breadcrumbs, and sometimes uses pre-cooked potatoes.
Can I make it vegetarian?
It already is — just double-check your cheese if you’re being strict.
Could I use half-and-half instead of cream and milk?
Yes — just make sure it’s rich enough, or add a bit of extra cheese to boost the texture.
Nutrition Facts (Per Serving):
Calories: ~301
Fat: 20g
Carbs: 25g
Protein: 5g
Sodium: 300mg
Sugar: ~2g
Try More Nigella Recipes:
Nigella Dauphinoise Potatoes
Description
Creamy, garlicky layers of thin-sliced potatoes and Gruyère cheese, baked until golden and bubbling — proper comfort food with a French accent.
Ingredients
Instructions
- Preheat oven to 350°F. Butter a baking dish.
- Simmer sliced potatoes in cream, milk, garlic, and spices for 5–7 mins. Remove bay leaves.
- Layer half the potatoes in dish, top with half the cheese.
- Add remaining potatoes, pour over cream mixture. Top with cheese.
- Bake 40–45 mins until bubbly and golden.
- Cool 10–15 mins before serving.
Notes
- Gruyère adds nutty depth, but other cheeses can work too
- Thin, even potato slices = even cooking
- Let it rest before serving so the sauce thickens
- Fresh thyme is optional, but adds lovely aroma